How a Professional Chef Butchers a Chicken
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- เผยแพร่เมื่อ 24 ม.ค. 2024
- #shorts #food #easyrecipe
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"In the freezer next to the you know what." No, I don't know what. What are we talking about here? I'm concerned.
U should be
probably some dahmer shit a human heart, some liver😂
Probs all the A5 wagyu he gets on special from Walmart
"A5 wagyu" "Walmart"
We all know it's a guy like Ricky selling mystery meat out of a car trunk. 😂
@@LYNNJACKY
I thought it was Dollar Tree?
Zero waste chefs are incredible. Love this content and love how you really show us how much you can actually use from a chicken.
in Philippines the only thing you will see is the bones i dish
Come to India bro, Here a lot of people even eat the bones down 😂😂
@@sk.maleknaskar1575why not just save it for making chicken stock instead of making yourself eat an entire bone and forgo the risk of it splintering?
@@starfieldgames5976 actually bro In India Boneless is damm costly and most people can't afford it..2ndly the concept of boneless is new for Indians...90% Indians are habituated eating it with bones ( I mean sucking the meat of the bones and then throw it or feed it to dogs )
@@sk.maleknaskar1575 i never said boneless? just save the bones for stock
Chicken skin got me drooling
@@shikai977that's crazy
😳@@shikai977
@@shikai977shit man I'm not black but it still has me drooling
@@shikai977 insane 💀
@@shikai977hilarious actually 😂😂
I would love a longer slower version of this one for sur!!
Yes please, like you were training the new guy on the line
Yeah, too many quick cuts! I can't make heads or tails of it.
That chicken fed a whole village
Vegan Teacher been real quiet since this dropped 💀
That's who the chicken sits next to in the freezer..😨
@@epicjayjaysw8708lol haha 😅
😂😂😂😂
"bro" doesn't know she's satire/troll, she admitted it on a podcast with a vegan bodybuilder *pirate emojix7*
She better be
In the freezer next to all the Walmart A5 wagyu
rotting fish
rotting fish
rotting fish
rotting fish
rotting fish
I read it as "How a professional chef butchers a kitchen" and was all like "damn dude you aren't that bad come on"
Hey man! Love your content and just thought I’d speak for the community and say that we appreciate you and your work so much and if you need a break from the grind to mourn your dad, we would totally understand and support you in that. If that’s not what feels right that’s chill too! Thanks for brightening all of our lives and take care of yourself. The world needs you senpai❤
Ty Raquel (;
We are in good spirits over here!!
One day at a time (;
I second this sentiment. 🤗❤😊
I’ve never heard of the term “booty fat” when describing a chicken part, well done!
Guess what?
@@user-vs2dm8gh3nChicken butt.
You know why?
No one asked?@@user-vs2dm8gh3n
@@user-vs2dm8gh3nWhat?
Well done? More like a sign of degeneracy being normalized
I do this too. The boney parts are for soups or ramen. Chicken breasts for sandwiches/burgers/tenders. Chicken thighs for roasting. You can save up doing this.😊
My grandma used to give us fried chicken skins before lunch since we were toddlers, loved it and love her.
The back oysters are literally the best part.
It's 1 am and I'm hungry lol
Fr
Fr
I just made a steak
I said babaaaaaay, it's 3 am I must be lonelaaaaaay
No shade at the wonderful incredible insanely popular youtube chefs I’ve been following for years, but you made a better more understandable video on this subject in under a minute than their 10/30 minute videos in the same thing. Really glad I found your channel last week.
Thanks, mate. I appreciate the techniques.
There's a subtle flavour boost you get by roasting the stripped chicken carcass (rubbed with vegetable oil, unsalted butter, chicken fat, etc.) before adding it to the water & cooked mirepoix (My mirepoix is brown onion, roast garlic paste, celery, carrot & chilli. Alternately, my "Asian" stock base is spring onion, ginger, garlic, star anise, ketjap manis & chilli).
~~~
There's a great trick I learned for removing the gritty bits of chicken bone that accumulate at the bottom of a stock. After skimming off the nasty foam and straining out the big bones & mirepoix residue, whisk in some Potato Starch (dissolved in cold water), then pour it into a seal bag & freeze it. Remove the frozen block of stock from the seal bag & defrost it on a sieve over a large bowl. Eventually, you'll find that the potato flour will have separated out into a spongy mesh, trapping the gritty particles but releasing a clear, wonderfully flavoured stock.
nb: If you want to freeze a stock or soup without this happening, Cornflour doesn't separate when frozen. (I don't know if the same is true of Arrowroot, Tapioca Flour or other common thickening agents.)
Also, if a (French) recipe calls for thickening a stock or sauce with whisked-in egg yolks: Make sure to use fresh eggs. Whisk the yolks into a little water before working them into the sauce. Simmer the sauce for a couple of minutes afterwards (to coagulate the egg proteins).
you are awesome for giving out all this info, literally just copy pasted your entire comment into a wordpad document onto my desktop
That was such an interesting read, and like what the commenter above has said, thank you for sharing it!
I've never heard of using YOLK to clarify, it's always been the white part for me.
@hathorthecow7146 That last part was actually about using the French method of _Thickening_ a stock, or sauce. Sorry for any confusion.
BTW - While I do find using Egg Whites to capture the gritty bits after making a chicken stock fairly effective, personally I prefer using the potato starch / freezing technique, and saving my egg whites for another recipe.
@@Ninth_Penumbra oh that makes far more sense, I misread. I hardly ever use eggs for thickening because it's so easy to accidentally curdle them with my short attention span.
Unless you count making savory custard by combining a cup or so of stock with 3 eggs and steaming it. I do that pretty regularly for breakfast. You can stir veg, legumes, what have you into it before steaming.
Can someone like this so I can come back later
i gothcu
Made chicken stock a few days ago using a whole mature chicken. Turned out amazing and I made a bunch of chicken soup, portioned all the meat with some noodles and some broth, but then I still had 2 liters of stock leftover. So I reduced it to just 1.5 cups and froze it in an icetray
I find it funny how I was watching a video talking about the vegan teacher complaining, and then this pops up immediately after, I feel blessed by the algorithm and will proceed to go home to eat a burger
I love that you know what it is with the crispy skin and don’t waste a DAMN thang. Are you the true messiah??? 😊
that chicken both looked heavenly 😭
My husband will smoke whole chickens and then i use the smoked bones to make broth. It adds a whole nother level to the flavor 🤤
How big is the pipe or does he use Rollies ?
Comic sans goes crazy
A longer video would be completely welcomed
Hope you’re doing good always brotha 🙏🏼
He's not your "brotha"
Imagine having a freezer that you can just shove 20 chickens into because they're on sale. I can barely fit a single chicken in my fridge. Being poor is expensive.
He probably has a dedicated freezer not attached to his fridge
Chest freezers are less than $200 at Walmart.
@@moash6888 you have to have somewhere to put it too.
@@6thhistory true. but also, put it literally anywhere cause who cares about feng shui when you got 200 lbs of meat on standby.
@@moash6888 some people actually do not physically have the room for something like that, but I live in the UK and houses are tiny
The “you know what” is his collection of human eyeballs btw
If God didn’t want us to eat chicken He wouldn’t have made them so ready to disassemble
Well God allowed us to eat meat anyway but alr
@@roombussr5676people have different religion
@@Rudraaa77 there's different religions but only one right one
@@roombussr5676That’s completely wrong. Any religion is right
@@DrinkEditz so, you just told a man whose religion teaches that there is one correct religion, that his religion is wrong.
You immediately followed with "any religion is right."
Do you think about things before you let your thoughts out?
I might be too high but I had a hard time understanding the instructions
i'm only slightly high, and i had trouble too
I'm sober and I'll probably have to watch it a few times 😅
That’s a beautiful bowl of ramen 🤩
Wait, what's the "you know what"? Why was my first thought a head?...I think there's something wrong with me! 😂😂😳
No i dont know what🤔
Too many cuts in your video. I know you only got 60 second but please make it easier to follow
Can you please do a longer form version of this breaking down how you do the butterflying etc? Thanks for the great content!
Normal People:😄😋
Blind people:💀
Brother made ramen broth from some seasoning and a whole rotisserie chicken he got from the store he works at. It was the best food I've had in a while. Worth waiting till midnight for it.
Instructions unclear . Im now in trouble because i stole my neighbors pet chicken.
Thank you for this MUCH NEEDED video!!
💀bro casually violating a whole chicken that might have a goddamn soul (while I'm eating KFC👀)
"Shoulders are on back" thanks, chef!
“ *adn* that’s it dude ”
The sharpness of your knives is making me jealous
You are an artist
That crunch sounded like a baby zombie💀
Those crispy chicken skins look flames
I never thought to butterfly just the thick part 😭 thank you! I been teaching myself to cook for years now and would struggle trying to cut the whole thing in half to even it out
The vegan teacher screaming rn
Eating fried chicken skins is some seriously high level fatassery
The rage bait is lovely
A professional chef also smacks food in front of the camera 😂
Gotta LOVE that crunch! I wonder how you debone a chicken thigh
I love the tail! Last part over the fence! 😁
I like this. It isn't some unrealistic 5a wagyu fodder that i usually see. This guy actually makes me wanna cook for myself.
Always be getting good deals at Baker’s
Thanks for showing this! It is so skillful
I fw the skin chips those look like a killer snack idea
Aye dinner at cuzzin Billy house 😂
Chicken skin snacks are sooooo good! If anyone is in thailand you can get those in every 711!
I'm so sleep deprived that I read the title "how a professional chicken butcher a chicken"
We had to do this in hospitality the other day. Never want to do it again
I try to imagine aliens doing the same video but with humans
This!! I’m making some lifestyle changes this year; one of them is eating better and wasting less. I eat a lot of chicken and this is very useful information for me to have ❤
Thank you! 🎉
Here’s a guy who knows his way around a Chicken.
Wow that was interesting 😅
The foods look so good 😍🤤
Ngl I never cook but your videos make me want to lmao
Love it whenever people call themselves professional chefs with zero background
Best Ai tutorial ever on the internet 😂
This is perfect thank you!!
holy shit that chicken looks HEAVILY CHEMICALLY GENETICALLY modified
Thank you for the quick tutorial!
I don’t believe that you are a professional chef for a second
That soup looked amazing, great use if the leftover bits
Thanks for the captions in the middle of the screen
Are you accepting students? 'Cause the way you broke that down was mesmerizing and I want that level of skill.
Wish you would do some full length content. I’d watch the unedited to see how you do this in real time
wow as always ever video i see from you is great, but i would love another which would be slower for me video of you cutting and making your chicken like this so I can really try and show myself!! bless you and what you do!!
I can hear that bros a mouth breather
Gotta love using every part of your food! Though I will say if you throw that carcass in the oven on 400 for like half an hour your stock will be far richer and more flavorful (I’m commenting this for other viewers, not the creator)
That soup looks 🔥🔥🔥🔥🔥
I'll only ever get married if my husband can make me crispy chicken skin everyday.
When he says freeze it for months, as in the soup or broth, that is no lie. It is still a bomb soup base.
Hits different if you say "here's how a professional woodworker butchers a table"
bro violated the chicken 💀
Instructions unclear, i froze them next to the dead bodies in my freezer.
"How to butcher a chicken"
Shows each cut for less than half a second
Wow thank you 🙂
Bro. You literally helped me save a ton of money with this. Thank you.
Not worth doing at all in Finland. Whole chicken is 7e/kg and breasts you get for 9e+/kg
If I ever visit your house I’m bringing elastic pants!!
why do you sound like Jason Mendozaaaaaa 😂 love the vid!
such a valid youtube cook so many are posers but you sir are top tier💪🙌
This is the first TH-camr who made me say: what does bro mean by you know what
Good as hell man
That looks so delicious
Using everything, love it!
Just made me realize i've been cutting whole chicken wrong. Thanks
Man invents chicken stock
Not me on the verge of gagging but also hungry as fork and still watching
somewhere in the other universe: how a professional chef butchers a human
“Next to the yk what..”
NEXT TIME THE ICE CREAM 🍦
Saving this FOREVER 😊
the soup 😩💘